NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 oz sardines

0.5 cup cooked jasmine rice

0.5 tbsp extra virgin olive oil

1 cup fresh baby spinach

1 tbsp diced yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

1 tsp lemon juice

PREPARATION

• 1

  Season the chicken breast evenly with 0.125 tsp of sea salt, 0.125 tsp of black pepper, and 0.125 tsp of dried oregano.

• 2

  Heat the extra virgin olive oil in a medium stainless steel or cast iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing into thin strips.

• 5

  In the same skillet, add the diced yellow onion and minced garlic, sautéing for about 2 minutes until the onion is translucent and fragrant.

• 6

  Add the fresh baby spinach to the skillet and toss for 1 minute until the leaves are just wilted.

• 7

  Stir in the cooked jasmine rice and the sardines, using a spatula to gently break the sardines into smaller pieces while incorporating them into the rice.

• 8

  Season the rice mixture with the remaining sea salt, black pepper, and dried oregano, then drizzle with lemon juice and stir to combine.

• 9

  Transfer the sardine rice to a plate and top with the sliced crispy chicken breast to serve.